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Title: Peach Muffins with a Hint of Almond Categories: None Yield: 1 Servings 1/3 c Mori-Nu light (1% fat) tofu Egg replacer for 3 eggs 3 tb Sunflower oil 1/2 c Maple syrup 1/2 ts Almond extract 1/2 c Applesauce (unsweetened) 1 1/2 c Whole wheat pastry flour 3/4 c Oat flour 1 tb Defatted soy flour 1 ds Salt 2 1/2 ts Baking powder (preferrably -aluminum-free) 3 Ripe peaches; peeled and cut -in 1/2-inch dice 1/2 ts Nutmeg 3/4 ts Cinnamon Preheat your oven to 375. In a blender or food processor, proces the tofu, egg replacer, oil, maple syrup, almond extract and applesauce. In a large bowl, combine the flours, salt and baking powder. Make a well in the centre and fold in the wet ingredients, working until moistened. Toss the peach pieces in the nutmeg and cinnamon, and then fold into the batter (use a rubber spatula to scrape the sides, so that you don't lose any of the spices). Spoon batter into the cups of a 12-muffin pan (non-stick, or lined with muffin papers). Bake for 15 - 25 minutes, or until golden and a toothpick/cake tester inserted in the centre comes out clean. Cool briefly beore turning out onto a plate. A note about 'wholefood' baking: Fill the muffin cups very full, using all of the batter, and bake these muffins right away in a preheated oven. Wholefood batters rise best by this method (but they still don't rise as much as standard muffin mixes). Keep the muffins in the fridge when they're done; they freeze well for short periods of time. Substitutions: In place of almond extract - your fave flavouring extract, or this ingredient can be omitted Posted to fatfree digest V97 #206 by Jacqueline 10, 1997 |